Black Bean & Poblano Flautas
with Guacamole, Pico de Gallo & Sour Cream
- Milk
- Wheat
- Soy
When it comes to Mexican food, tacos typically get all the glory. In our opinion, flautas are an unsung dinner hero. They’re technically just crispy, rolled-up tacos—but they’re really so much more than that. Seriously, what could be better than warm, crunchy tortillas stuffed with all kinds of delicious fillings? Ours boast stewed and mashed black beans, diced poblano, and jalapeño-flecked pepper jack. They’re then pan-fried until deeply golden and topped with guacamole, pico de gallo, sour cream, and hot sauce.
Ingredients
1 unit
Onion
4 tablespoon
Sour Cream
½ cup
Pepper Jack Cheese
(Contains: Milk)
1 unit
Long Green Pepper
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
4 tablespoon
Guacamole
1 tablespoon
Southwest Spice Blend
1 teaspoon
Hot Sauce
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Finely dice tomato. Trim and thinly slice scallions. Halve lime. Halve, peel, and thinly slice onion. Core, deseed, and dice poblano into ½-inch pieces. Drain beans over a small bowl, reserving liquid. • In a separate small bowl, combine tomato, scallions, a big squeeze of lime juice, and a drizzle of olive oil. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano; cook until just softened, 5-6 minutes. • Add Southwest Spice and half the beans (you’ll use the rest in the next step). Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper. Remove pan from heat.
• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes. • Add ¼ cup reserved bean liquid (½ cup for 4 servings). Simmer until warmed through, 1-2 minutes. • Reduce heat to low and stir in 1 TBSP butter. • Remove pot from heat; mash beans until mostly smooth. Season with plenty of salt and pepper.
• Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla, then sprinkle with pepper jack. • Roll up tortillas, starting with filled side, and place seam sides down on a plate.
• Wash out pan used for filling. • Heat a large drizzle of oil in same pan over medium-high heat. Add flautas seam sides down. Cook, carefully turning so they stay intact, until golden brown and crispy, 1-2 minutes per side. TIP: Work in batches if necessary and watch carefully to avoid burning.
• Divide flautas between plates and top with guacamole, pico de gallo, sour cream, and hot sauce. (Alternatively, serve with toppings on the side for dipping.) Cut remaining lime into wedges and serve on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, especially the poblano peppers and seasoning. Some found it mild; adding extra herbs or spices boosted flavor 🌶️.
- Ease of prep: Generally easy to make, though some found rolling and frying flautas tricky. Several suggested baking or air frying for easier cooking.
- Suggestions: Consider adding more veggies like corn or mushrooms. Some enjoyed adding chicken or plant-based protein for extra heartiness.
- Leftovers: Reheats well for lunch the next day. A few found them less crispy when reheated.
- Portions: Filling for most, though some wished for larger tortillas or a side dish to round out the meal.
Reviews from our home cooks
Sooooo mouth wateringly delicious! This was a huge family hit - even the picky eater who claims not to like vegetables loved the black bean, poblano, onion, and cheese filling. And everyone else couldn't resist these smothered in homemade pico de gallo, guac, and sour cream. We will definitely get this again! Vegetarian friendly and scrumptious!! Yum!
I liked these, I think it's a good idea to have both the mashed black beans and the sauteed medley as filling because it makes the flautas heartier. I do think that HF could be a little bit more generous with the guac, tho!
Yum! Actually turned out like the photo and the flautas were lovely and crisp. Black beans, guacamole and sour cream--what's not to love!
Definitely saving this recipe for future use! I loved this simple yet refreshing take on pico, which really helped zest up what would have been an otherwise heavy dish. Flautas aren't typically something I would think of making at home, so this was a great inspiration!
Loved having the guacamole and sour cream with it. Took me longer this time but excellent. Baked the flautas instead of fried, still came out great. Good salsa.
The black bean and poblano peppers were good as usual and so easy to put together.
We expected, with yet another black bean and flauta based dish, that this would be heavy-tasting. However, the salsa fresca was so bright that it balanced out the dish nicely. Good one!
Delicious! We are big fans of Mexican dishes and south of the border flavors - this is something I would have never thought of making on my own, yet so simple. We modified it to be a little more health-conscious, by air frying the flautas and substituting the sour cream for fat-free greek yogurt! Easy, flavorful and will definitely make this again.
We have had this before, so we planned accordingly with extra ingredients. The guacamole had improved a lot over last year. Tomato was underripe, so used our own and doubled the Pico de gallo. It's a good recipe, but making more guacamole and pico really added to the flavor enjoyment.
First time I have ever made flautas and they were great! Just be very careful when frying them (the last step) because they can burn quickly! But very tasty. Needed more guacamole
